Ecuadorian Canelazo is a traditional warm spiced drink popular in the Andean highlands, particularly during cold evenings, festivals, and social gatherings. It is traditionally prepared by simmering cinnamon sticks, panela (unrefined cane sugar), water, and naranjilla juice to create a fragrant and comforting beverage. The combination of warm spices and fruity citrus notes gives Canelazo its distinctive flavour.
Traditional versions may include aguardiente, an alcoholic sugarcane spirit, but a delicious non-alcoholic version can be enjoyed by everyone. This recipe uses cinnamon, panela, and naranjilla juice to create an aromatic drink that is perfect for serving warm during chilly weather or festive occasions.
Water – 4 cups, Cinnamon sticks – 3
Panela (unrefined cane sugar) – ½ cup, Cloves – 3
Lime juice – 2 tbsp, Orange juice – ½ cup
Aguardiente – traditionally used
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